1 bunch leeks
2 tbsp. butter
2 lb. potatoes, peeled & diced
2 qt. chicken broth
1/2 c. half & half
Salt & pepper
Minced parsley

Wash leeks thoroughly and discard tough parts of green tops. Cut in thin slices and rinse again, draining well.

Cook in butter until soft. Add diced potatoes and chicken broth. Simmer for 40 minutes. Add cream, salt and pepper to taste. Sprinkle with minced parsley. (This soup may be whirled in a blender to make a puree). If it becomes too thick, add milk or broth.